I love crab cakes. I've become allergic to shellfish, which is a bummer as it's like the gold of the sea. But when I ate them, we served this same recipe at my restaurant in Malibu called Bambu. They were a huge hit and are great served as an appetizer at a cocktail party or as a first course at a multi course meal.
1/3 cup organic mayonnaise
2 large organic eggs
2 tsp organic lemon juice
13 oz dungeness crab meat, or lump crab meat
1/2-3/4 cup Japanese panko bread crumbs, you can use gluten free also
2 Tbsp chopped parsley
1 Tbsp minced red onion
Pink salt and black pepper, to taste
24-32 slices 1/4-inch thick hothouse cucumbers
Garnish- microgreens and generous squeezes of lemon on top from Trader Joes
Dill Mustard Mayonnaise
1/4 cup organic mayonnaise
2 Tbsp organic Dijon mustard
1 Tbsp freshly chopped dill weed
1 Tbsp fresh lemon juice
INSTRUCTIONS In a small bowl, mix the dill mustard mayonnaise ingredients together and set aside. Slice the cucumbers with a Japanese slicer or with a very sharp knife and set on a large serving platter, or use 2 if you don't have a very large one.
In another bowl, mix the mayonnaise, lemon juice, crab of your choice, panko (using 1/2 cup first, you don't want it bready), parsley, onion,salt and pepper to taste. If it feels watery, add a little more panko so it sticks together. The Dungeness crab usually needs a little more. Form the crab into small balls and slightly flatten so they fit nicely on top of the sliced cucumbers, placing the crab cakes on a sheet pan. In a large saute pan over medium-high heat, coat the pan with sunflower oil and heat until hot. Add the crabcakes 8 at a time cooking until lightly brown, about 1 1/2 -2 minutes. Flip and cook another minutes. Place on top of the slices of cucumbers. Repeat until all the crab cakes are cooked. Top with the dill mustard mayonnaise and microgreens.
NOTES You can always make these larger, the size of a hamburger and serve them on a bun with your favorite accompaniments or on top of your favorite salad.